Poblano Mango and Black Bean Quesadillas
Add a burst of tropical flair to your dinner table with these Poblano Mango and Black Bean Quesadillas, a vibrant fusion of smoky, sweet, and savory flavors. Roasted poblano peppers bring depth and a touch of heat, perfectly balanced by the natural sweetness of fresh mango and the hearty texture of black beans. Monterey Jack cheese melts into gooey perfection, binding the flavorful filling inside crisp, golden-brown tortillas. Enhanced with fragrant cilantro, a hint of cumin, and a squeeze of zesty lime, these quick and easy quesadillas are ideal for weeknight meals or casual entertaining. Serve them with a dollop of sour cream or Greek yogurt for a creamy finish that complements every bite. Perfect for vegetarians, this recipe is ready in just 30 minutes and packed with bold, fresh ingredients your whole family will love!
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Recipe Information
Ingredients
- 2 whole Poblano peppers
- 1 cup Canned black beans, drained and rinsed
- 1 cup Fresh mango, diced
- 2 cups Shredded Monterey Jack cheese
- 4 whole Large flour tortillas
- 2 tablespoons Olive oil or cooking spray
- 0.25 cup Fresh cilantro, chopped
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 4 pieces Lime wedges, for serving
- 1 cup Sour cream or Greek yogurt, for serving
Instructions
Place the poblano peppers over an open flame on a gas stove or under the broiler, turning occasionally, until the skin is charred and blistered on all sides (about 5-7 minutes).
Transfer the roasted poblanos to a bowl, cover with a plate or plastic wrap, and let steam for 5 minutes. This will help loosen the skins.
Peel the charred skin from the poblanos, remove the seeds and stems, and dice them into small pieces. Set aside.
In a medium mixing bowl, combine the black beans, diced mango, roasted poblano pieces, chopped cilantro, ground cumin, salt, and black pepper. Stir gently to combine.
Place a large skillet or griddle over medium heat and lightly grease with olive oil or cooking spray.
Lay one tortilla flat on a clean surface. Sprinkle 1/2 cup of shredded Monterey Jack cheese evenly over one half of the tortilla.
Spoon about 1/4 of the black bean and mango mixture over the cheese. Fold the tortilla in half, pressing gently to sandwich the mixture inside.
Place the folded tortilla onto the skillet and cook for 2-3 minutes per side, or until the tortilla is golden brown and the cheese is melted. Repeat with the remaining tortillas and filling.
Transfer the quesadillas to a cutting board and let cool for 1-2 minutes before slicing into wedges.
Serve warm with lime wedges and a dollop of sour cream or Greek yogurt on the side.
Nutrition Facts
Calories |
2503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 150.5 g | 193% | |
| Saturated Fat | 72.4 g | 362% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 320 mg | 107% | |
| Sodium | 4379 mg | 190% | |
| Total Carbohydrate | 197.6 g | 72% | |
| Dietary Fiber | 26.7 g | 95% | |
| Total Sugars | 43.4 g | ||
| Protein | 97.3 g | 195% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 2175 mg | 167% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 2169 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
